April 11, 2016

April 11, 2016

April 10, 2016

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April 11, 2016

1/2 cup coconut oil

1 cup Masarang Forest Sugar

1/2 cup activated almonds

1 and 1/2 cups of oat flour (dry pulsed in the blender)

1 1/2 cups raw oats

1/4 tsp sea salt

2 cup fresh berries

1 cup shopped soft figs

4 tbs of Mulberry Vitality Enzymes

1/2 cup chia seeds

1 cup dates

coconut flakes – optional


Combine the dates, Masarang Forest Sugar, oats (flour and raw oats), coconut flakes and almonds on pulse mode in a food processor. Form a very chunky dough.

Separately, mix the figs and fresh berries (muddle the berries a little with a fork) with chia seeds and the Mulberry Vitality Enzymes, a tbs of Masarang sugar and let it sit for half hour.

Line the bottom of a square tin with wax paper or cellophane so that the slice can be lifted out after chilling in the fridge.

Pack the bottom of the pan with half the dough.

Layer with the berries – save the liquid for later.

Layer the top with the remaining dough. Sprinkle on the compote liquid.

Cover with cellophane and place into freezer for half and hour.

Slice and serve





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